If you know me- I am no great chef. But my love for baking cakes has never been a secret. I either wake up earlier or stay in later to create a cake that I’ve been thinking about for days. I created this recipe because I genuinely LOVE baking with olive oil- it lends a subtle depth to the flavor and it won’t make your cake taste like salad, I promise! My sister is immersed in Italian (Sicilian) culture because of her husband. Her endless foodie presents from Sicily have always been a treat- especially Olive oil. I’ve since become quite particular about the olive oil I use, so I headed straight to Eataly to pick up something suitable for cooking and baking. Monini is a great Olive Oil brand and one of the oldest of companies. Olives are fruit in Italian and this specific brand has a fruit-floral notes that you can distinctly taste, making it perfect for our cake. This cake does not call for any milk or butter so you’re guaranteed health in every bite. Despite the lack of milk, this cake has a texture that is moist yet slightly dense.
3 old and very ripe bananas mashed
2 table spoons of water
1 cup plain flour and 1/2 cup almond meal
1.5 teaspoon baking powder
1 teaspoon bicarb soda
1 pinch sea salt
3 free range eggs
1/2 cup sugar (soft brown sugar works nicely)
1/2 cup Monin Olive Oil
2 tablespoons vanilla extract or essence
1. Preheat your oven to 355 degrees F. Mash bananas and add table spoons of water.
2. Beat three eggs and gradually whisk in the sugar.
3. In another bowl, combine almond meal and flour if using, salt, baking powder and bicarb soda. Use hand if necessary to make sure all mixed thoroughly.
4. Prepare your cake tin, I prefer 2 x 8 inch tins. I personally like to spray my cake tins with a canola or olive oil spray but it’s your choice- you can also line it with parchment paper.
5. Stir in the olive oil, vanilla and mashed banana mixture to the egg and sugar mixture.
6. Gently fold the dry ingredients into the wet until only just combined.
7. Pour into your cake tin and place in the oven immediately. Slice a banana and place it on top of the mixture for decoration and flavor.
8. Cook for 15 minutes on 355 degrees F then check to see whether it needs to be covered with aluminum foil so the top doesn’t burn for the remaining 5 minutes. Cool on a wire wrack to give the outer layer a nice crisp rather than soggy finish.